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Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
| Content Provider | Directory of Open Access Journals (DOAJ) |
|---|---|
| Author | Burcu Çabuk Andrea K. Stone Darren R. Korber Takuji Tanaka Michael T. Nickerson |
| Abstract | The effect of Lactobacillus plantarum fermentation on the functional and physicochemical properties of pea protein-enriched flour (PPF) was investigated. Over the course of the fermentation the extent of hydrolysis increased continuously until reaching a maximum degree of hydrolysis of 13.5 % after 11 h. The resulting fermented flour was then adjusted to either pH=4 or 7 prior to measuring the surface and functional attributes as a function of fermentation time. At pH=4 surface charge, as measured by zeta potential, initially increased from +14 to +27 mV after 1 h of fermentation, and then decreased to +10 mV after 11 h; whereas at pH=7 the charge gradually increased from –37 to –27 mV over the entire fermentation time. Surface hydrophobicity significantly increased at pH=4 as a function of fermentation time, whereas at pH=7 fermentation induced only a slight decrease in PPF surface hydrophobicity. Foam capacity was highest at pH=4 using PPF fermented for 5 h whereas foam stability was low at both pH values for all samples. Emulsifying activity sharply decreased after 5 h of fermentation at pH=4. Emulsion stability improved at pH=7 after 5 h of fermentation as compared to the control. Oil-holding capacity improved from 1.8 g/g at time 0 to 3.5 g/g by the end of 11 h of fermentation, whereas water hydration capacity decreased after 5 h, then increased after 9 h of fermentation. These results indicate that the fermentation of PPF can modify its properties, which can lead towards its utilization as a functional food ingredient. |
| Related Links | http://hrcak.srce.hr/file/305057 |
| ISSN | 13309862 |
| e-ISSN | 13342606 |
| Journal | Food Technology and Biotechnology |
| Issue Number | 3 |
| Volume Number | 56 |
| Language | English |
| Publisher | University of Zagreb |
| Publisher Date | 2018-01-01 |
| Publisher Place | Croatia |
| Access Restriction | Open |
| Subject Keyword | Biotechnology Food processing and manufacture Pea Protein-enriched Flour Fermentation Functional Properties Lactic Acid Bacteria |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Chemical Engineering Food Science Biotechnology |
